Chiapas on a plate

While the cuisine of Chiapas is not as famous as that of neighbouring Oaxaca, you can still eat very well while visiting the state. Dishes to look out for include pepita con tasajo (sliced beef marinated in chilli and herbs), tamales flavoured with local herbs like hoja santa and chipilín, pork in a pipian (pumpkin seed) sauce, and (in the coastal regions) dried shrimps in a tomato sauce. The city of San Cristóbal de las Casas is known for its Spanish-style cured hams and sausages, while the area around Ocosingo produces a good range of artisanal cheeses, and Chiapa de Corzo is famous for its suckling pig dishes. In terms of drinks, as well as excellent coffee from the state’s highland regions, there are some more unusual beverages to sample, such as tazcalate (a blend of toasted corn, chocolate and cinnamon) and pozol (a sugary corn and chocolate drink).